Best Moroccan Baked Fish With Potatoes Peppers And Olives Recipes

MOROCCAN FISH AND POTATOES

Moroccan Fish and Potatoes image

This recipe comes from a little old lady who lives in the old city name Irma Charles, fondly called Bubby Irma by the residents. She is a fantastic cook! I use flounder for this recipe (with a shorter cooking time), but it works with all fish.

Provided by mosma

Categories Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon paprika
1/2 cup corn oil
4 medium potatoes, peeled and sliced thin
2 small hot red peppers, sliced lengthwise, with seeds removed
1 1/2 lbs fish fillets or 1 1/2 lbs steaks
1 head garlic
1 teaspoon salt
1 -2 teaspoon paprika
1/4-1/2 cup fresh coriander, chopped coarsely

Steps:

In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
Place sliced peppers on top, then slices of fish.
Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.

Nutrition Facts : Calories 621.4, Fat 29.4, SaturatedFat 3.9, Cholesterol 93.5, Sodium 733.3, Carbohydrate 45.4, Fiber 6.2, Sugar 3.2, Protein 44.8

MOROCCAN BAKED FISH WITH ONIONS

Moroccan Baked Fish With Onions image

For fish with a spicy North African flavor, marinate firm-fleshed fillets for at least an hour in this traditional mixture of chopped green cilantro, olive oil, garlic, green chiles, paprika and lime juice. Then roast the fish on a bed of savory sliced onions stained yellow with turmeric and seasoned with preserved lemon and olives. Serve with steamed rice or roasted potatoes, and slices of ripe tomato.

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 pounds grouper, halibut or snapper, cut in six 4-ounce portions of equal thickness
Salt and pepper
2 bunches cilantro
2 garlic cloves, smashed to a paste
1 serrano chile, very finely chopped, or to taste
1 teaspoon cumin seeds, toasted and coarsely ground
1 teaspoon coriander seeds, toasted and ground, plus 1/2 teaspoon whole seeds
2 tablespoons paprika
1/2 cup plus 2 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons butter
3 large onions, sliced 1/4-inch thick (about 4 cups)
1/2 teaspoon turmeric
Pinch cayenne
1 preserved lemon, finely diced
1 cup green or black olives, with pits

Steps:

Season fish fillets lightly with salt and pepper and set aside. Wash cilantro and pat dry. Reserve a few cilantro sprigs for garnish, then roughly chop leaves and tender stems and put in a medium bowl. Add 1/2 teaspoon salt, the garlic, the chile, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, the paprika, 1/2 cup olive oil and the lime juice. Stir mixture together.
Pour cilantro sauce over fish fillets, reserving 4 tablespoons of the sauce for serving. Coat both sides of fish with the mixture. Cover and leave at room temperature for 1 hour, or refrigerate for up to several hours.
Meanwhile, put butter and remaining 2 tablespoons olive oil in a wide skillet over high heat. Add sliced onions and season generously with salt and pepper. Add remaining ground cumin and ground coriander, 1/2 teaspoon whole coriander seeds, the turmeric and the cayenne. Stir to coat. When onions begin to soften, turn heat to medium. Continue cooking, stirring occasionally, for about 15 minutes, until onions are soft and begin to brown. Stir in preserved lemon and olives. Cool to room temperature. (The onions may be cooked in advance.)
Heat oven to 400 degrees. Spread onions in a low baking dish. Arrange marinated fish fillets over onions in a single layer. Bake on top rack until fish is just done, 10 to 15 minutes. To serve, smear a little reserved cilantro sauce over each fillet, and give each guest a large spoonful of the onions. Garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 770 milligrams, Sugar 6 grams, TransFat 0 grams

MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES

Moroccan Fish Tagine with Peppers and Olives image

Categories Fish Herb Olive Tomato Bake Marinate Spice Saffron Bell Pepper Spring Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Ingredients

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

Steps:

Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.